Preparation time 10 minutes
Cooking time 20 minutes
For 2 Persons
Whole Wheat Flour 1 cup
Oil 1 ts
Oil 2 tbsp
Mustard Seeds ½ ts
Cumin Seeds ½ ts
Asafoetida Powder ¼ ts
Chowli (Long Beans) fine chopped 200g
Garlic crushed 5 buds
Tomato fine chopped 1
Turmeric Powder 1 ts
Red Chilli Powder 1 ts
Coriander-Cumin Powder 2 ts
Take Whole Wheat Flour in a mixing bowl.
Add Oil and mix very well.
Knead soft dough adding little water gradually.
Cover prepared dough and leave it to rest for 10 minutes.
Take a pinch of dough and make a ball of it and squeeze it lightly between two palms to flatten it little.
Coat it all around with Ataman (Whole Wheat Flour dry) to make it easier to roll.
Roll it using rolling board and rolling stick giving thin round shape.
Coat it with Ataman frequently while rolling to prevent it sticking on rolling board.
Preheat roasting pan on medium flame.
Partly roast one side of rolled Roti on preheated pan.
Flip Roti to roast another side. Roast this side properly.
Flip Roti again, remove the pan from flame, put partly roasted side of Roti facing down direct on flame. Touch Roti on flame very lightly with a flat head spoon. Roti will inflate. Take care of not burning Roti.
Remove Roti from flame, flip it and put it on a plate.
Apply Ghee on the top surface of Roti.
Repeat to make number of Roti.
Heat Oil in a pressure cooker on high flame.
Add Mustard Seeds, Cumin Seeds, Asafoetida Powder and fine chopped Chawli. Mix well.
Add crushed Garlic and fine chopped Tomato. Mix well.
Add Turmeric Powder, Red Chilli Powder and Coriande-Cumin Powder. Mix well while sautéing.
Add ¼ cup of water and pressure cook to 2 whistles.
Leave pressure cooker cool off for 5 minutes.
Serve Hot with Roti.
This is just one wonder from GUJARATI KITCHEN…